Categories: Cookies, Vegetables 
      Yield: 6 servings 
  
      1    Stick margerine 
    3/4 c  Sucanat (or regular brown 
           -sugar) 
      1    "egg" (egg replacer) 
  1 1/2 ts Vanilla 
    1/2 ts Salt 
      1 c  Whole wheat flour 
    3/4 ts Baking powder 
  1 1/2 c  Rolled oats 
    3/4 c  Dairy free carob chips 
    3/4 c  Chopped walnuts 
    1/4 c  Rice milk or soy milk (just 
           -enough to make the dough 
           -stick together; try not to 
           -use too much) 
  
  Preheat oven to 375.  In a bowl, mix up the margerine, sugar, egg 
  replacer, vanilla, salt, flour, and rolled oats.  When well mixed, add 
  the milk, chips and walnuts and mix again.  On a well-greased cookie 
  sheet, place small patties of cookie dough.  You will have to mold 
  them and press them down.  They do not spread well, so don't make them 
  overly thick.  Cook the first batch for 12 minutes, and the second one 
  for 10.